This make ahead-able vegan mushroom gravy is made with cremini mushrooms, soy sauce, and vegetable broth. Perfect for Thanksgiving and beyond.| The New Baguette
Need ideas for a plant-based Thanksgiving or Christmas? I've got you covered. Check out my favorite mains, sides, salads, and more.| The New Baguette
Baked tempeh meatballs are the “meatiest”, easiest, most delicious vegan meatballs you’ll ever make. Ready in under 40 minutes.| The New Baguette
King oyster mushroom scallops are a great way to impress vegan guests. The white wine-caper sauce really mimics the vibe of seafood.| The New Baguette
Bought miso paste for one dish and don’t know what to do with the rest? Click for a dozen-plus vegan recipes with miso: pastas, noodles, etc.| The New Baguette
This marinated warm lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing. Vegan, with Italian vibes.| The New Baguette
This pan-seared tomato tofu with white wine and capers has Italian riviera vibes. Ready in under 40 minutes.| The New Baguette
This Privacy Policy governs the manner in which The New Baguette collects, uses, maintains and discloses information collected from users (each, a “User”) of the https://thenewbaguette.com/ website (“Site”). This privacy policy applies to the Site and all products and services offered by The New Baguette. Personal identification information We may collect personal identification information from Users in| The New Baguette
Learn more about Alexandra Shytsman, the founder of plant-based blog The New Baguette, as well as how TNB came to be.| The New Baguette
Having people over for dinner? Head here for my tried-and-true vegan dinner party recipes, including apps, mains, and sides.| The New Baguette
These creamy dairy-free mashed potatoes are made with vegan butter and oat milk, and are flavored with roasted garlic.| The New Baguette